EQUIPMENT
The nuts and bolts (and boba) of beverage automation’s big move into college dining In this guest viewpoint column, campus foodservice automation company Botrista hits the regional NACUFS show circuit and grabs the opportunity to show dining services leaders how automated beverage platforms might work for them. A s we’ve been on the road this spring, meeting with campus dining professionals at NACUFS regional conferences in Myrtle Beach, SC (March 12-14), Albuquerque, NM (April 2-4), and Duluth, MN (April 23-25), the conversations increasingly center around automation as a strategic solution rather than just a stopgap measure. “We were looking for an item that students would be gravitate to,” says the University of Buffalo’s Director of Campus Dining Ray Kohl, as to the reason he brought automation into his beverage lineup with Botrista. The shift toward automated beverage platforms represents more than just a trend; it’s a strategic response to multiple operational challenges. When BY NOLAN SCHACTER
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QUARTERLY | Q2
PHOTOS COURTESY OF BOTRISTA
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